This homemade pecan pie has a gooey, caramel-like filling, a crunchy layer of toasted pecans on top and a flaky crust. It’s the classic recipe, simple and sweet, with just eight ingredients.

Pecan pie is one of the easiest pies to make from scratch, since the filling gets whisked together in one bowl. If you love this, you’ll also want to try our sweet potato casserole with pecans.

The one thing that trips people up is the bake time. Pecan pie is done when the center jiggles just slightly, not when it’s firm. It sets up as it cools, so be patient and let it cool completely before slicing.

Ingredients You’ll Need

A store-bought or homemade unbaked 9-inch crust both work. Light corn syrup gives the classic flavor, and dark corn syrup makes it deeper and more molasses-like. Use pecan halves for a pretty top, or roughly chopped pecans if you like more pecan in every bite.

Ingredients

1 unbaked 9-inch pie crust (store-bought or homemade)
1 1/2 cups pecan halves
3 large eggs, at room temperature
1 cup light corn syrup
3/4 cup packed light brown sugar
4 tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1/4 tsp salt
Whipped cream or vanilla ice cream, for serving (optional)

Step-by-Step Guide

Put the oven rack in the lower third of the oven so the bottom crust bakes through. A baking sheet under the pie catches any drips.

Directions

Heat the oven to 350°F (175°C).
Press the pie crust into a 9-inch pie dish and crimp the edges.
Chill the crust in the fridge while you make the filling. A cold crust holds its shape better in the oven.
Spread the pecans on a baking sheet and toast in the oven for 5 to 6 minutes, until fragrant.
This step is optional but it makes the pecans taste so much nuttier.
Let them cool for a few minutes.
In a large bowl, whisk the eggs until smooth.
Add the corn syrup, brown sugar, melted butter, vanilla and salt.
Whisk until everything is well combined and the sugar has mostly dissolved, about 1 minute. Don’t whip it, you don’t want a lot of bubbles.
Arrange the pecans in an even layer in the bottom of the chilled crust.
Slowly pour the filling over the pecans. They’ll float to the top as the pie bakes.
Set the pie on a baking sheet and bake for 45 to 55 minutes.
After 25 minutes, cover the edges with foil or a pie shield if the crust is browning too fast.
The pie is done when the edges are set and the center jiggles slightly like gelatin when you gently shake the pan. A thermometer in the center should read about 200°F.
Move the pie to a wire rack and let it cool completely, at least 2 hours.
The filling finishes setting as it cools. If you cut it warm, it will be runny.
Slice with a sharp knife and serve with whipped cream or vanilla ice cream.

Serve & Enjoy!

Make Ahead and Storage

Pecan pie is a great make-ahead dessert. Bake it a day before, cool completely, then cover and keep it in the fridge. It keeps for up to 4 days in the fridge, and you can serve it cold or let it come to room temperature. You can also freeze the baked pie for up to 2 months; thaw it overnight in the fridge.

Easy Variations

Add 1/2 cup chocolate chips with the pecans for a chocolate pecan pie. Use dark corn syrup for a deeper flavor, or swap half the corn syrup for maple syrup. A pinch of cinnamon in the filling is lovely too.

Important Recipe Notes

Don’t overbake it. Take it out when the center still jiggles a little. Overbaked pecan pie can crack and turn grainy.
Cool it completely. At least 2 hours. The filling sets as it cools, and cutting it warm makes it runny.
Protect the crust. Cover the edges with foil after 25 minutes so they don’t burn before the filling sets.
Use room temperature eggs. They mix more smoothly into the filling.
Toast the pecans. Five minutes in the oven makes a big difference in flavor.
Bake on a baking sheet. It catches drips and helps the bottom crust bake evenly.

More Easy Pie and Pecan Recipes

Homemade Pecan Pie

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Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

510

kcal